Sugar-free dessert: Yes, it can be done (deliciously)

Unfortunately, the bakery won’t deliver to Canada (something about frosting melting in the customs line), but now its founder, Erin McKenna, has shared her secrets in a recipe book (Clarkson Potter, $28)!
I assigned our office’s best gluten-free baker, assistant fashion editor Jordan Porter, to food testing (with the FASHION staff as judges, of course). She good-naturedly produced chocolate-chip cookies and vanilla cupcakes on her first outings, sweetened with things like agave and applesauce (all were pronounced delicious at 3 p.m. snack hour). She reported that fair-to-good baking skills and expensive, somewhat hard-to-find supplies are required, but that the instructions are clear and there’s a handy directory explaining what substitutions you can and can’t make, and why.
The next test: Apple cinnamon toastie bread.